Greek farmer's salad with green lentils

Ingredients for 2 servings:

• 50 g lentils, green, dried
• 3 g beef broth powder
• 100 g water
• 3 m.-large tomato(s), fully ripe
• 1 small onion(s)
• 0.33 tomato peppers, green
• 0.33 tomato peppers, red
• 1 m.-large salad cucumber(s), green, slender, seedless
• 1 m.-sized carrot(s)
• 2 m.-large pepper, red, mild
• 1 leaf of white cabbage
• 10 grapes, purple or red
• 2 medium-sized garlic cloves
• 4 tbsp broth from the lentils
• 2 tbsp red wine vinegar
• 1 tbsp salad herbs, mixed, dried
• 1 tsp black pepper, freshly ground
• 1 tsp, leveled salt
• 1 tsp sugar
• 4 tbsp extra virgin olive oil
• e.g. grapes, purple or blue
• 1 tbsp lentils, green
• 40 g feta cheese, shredded
• 20 g pistachio kernels

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

An autumn salad from the central region of Greece and hard to beat in its variety of flavors.

Wash the lentils until the water runs clear. Simmer for 20 minutes with 100 ml of water and the beef stock powder. Then strain, reserving the lentils and stock. Meanwhile, wash the vegetables and fruit. Remove the stems from the tomatoes, quarter them lengthwise, remove the green core, and cut into thirds crosswise. Quarter the onion lengthwise, snip off both ends, peel, and cut into approximately 5 mm thick slices, separating the rings. Cut off 1/4 of each tomato pepper. Remove the stems and seeds, and halve the quarters lengthwise and then thirds crosswise. Cut off one end of the cucumber, halve it, then halve one half lengthwise and slice crosswise into approximately 4 mm thick slices. Peel and coarsely grate the carrot. Deseed the red pepper, halve it lengthwise, and cut crosswise into approximately 1 cm wide pieces. Cut the white cabbage leaf into approximately 4 x 4 cm pieces. Halve the grapes lengthwise. Reserve a tablespoon of the cooked lentils for garnishing. Combine all salad ingredients with the salad herb mix in a bowl. For the dressing, peel and press the garlic cloves. Mix with the reserved stock and red wine vinegar. Add pepper, salt, sugar, and olive oil and stir gently. Just before serving, drizzle the dressing over the farmer’s salad, garnish, and serve with warm baguette.